• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.55-55
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• 2019

Strawberry which is the genus Fragaria under family Rosaceae is one of the most important fruit plants for both fresh consumption and food processing in the temperate and subtropical countries. Propagation of strawberry is achieved either through runners or by in vitro micropropagation. Meristem tips, generally obtained from runners of virus-free plants, are commonly used to establish in vitro cultures, which are employed for mass propagation or as a source of plant material for regeneration and transformation experiments. This study was conducted to determine the optimal natural additives strength to improve sprouting shoot rate of apical meristem of strawberry 'Seolhyang'. Strawberry apical meristem at size (0.2 mm to 0.3 mm) with leaf primordials were cultured on the 1/3MS(Murashige & Skoog) medium supplemented with five natural additives such as coconut milk, maple sap, banana powder and peptone. The sprouting ratio and growth characteristics were evaluated after eight weeks after in vitro culture. Shoot ratio of 'Seolhyang' apical meristem was 72.9% in 1/3MS medium supplemented with maple sap. On the other hand, the low shoot ratio was observed 47.7% in 1/3MS medium supplemented with banana powder. Shoot length was different as natural additives but numbers of leaf was not significantiy different among the natural additives. As a result, the sprouting ratio and plant growth were enhanced effectively in 1/3MS medium with maple sap compared to the others.

• Journal of Mushroom
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• v.16 no.4
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• pp.331-333
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• 2018

The incorporation of Shiitake culture into sawdust is a widely utilized technique that can assist in reducing the cost and time consumption associated with oak cultivation. In sawdust cultivation, browning of the surface mycelia is an important stage with respect to the utility and longevity of the sawdust media. Surface browning forms a protective coating on the substrate, which can inhibit the invasion of pathogens and suppress water evaporation. Several different light sources (red LED, white LED, blue LED, and fluorescent light) were used and the intensity of illumination was carefully controlled (1.5, 10.5, $20.5{\mu}mol/m^2s$ for LEDs and 10, 100, 300 lux for the fluorescent light) to induce browning. The light sources were regulated via a 1 h on/off cycle in a controlled room environment at a temperature of $20^{\circ}C$, 60% humidity, and 1200 ppm $CO_2$ concentration for 60days. The browning effect varied depending on the source and the intensity of illumination. This effect was most effectively induced at $1.5{\mu}mol/m^2s$ for the red and blue LEDs. All light sources induced less browning at the highest intensity of illumination. This indicates that intensity values higher than $20.5{\mu}mol/m^2s$ in the case of the LEDs and 300 lux for the fluorescent light are not effective. After harvesting of the fruit bodies, we measured the weight, length, and width of the pileus and stipe in addition to their chromaticity and hardness. Treatment with $1.5{\mu}mol/m^2s$ blue LED produced the best harvest with the highest average chromaticity, weight (21.2 g), stipe length (30.8 mm), and hardness (377.9 g), with a fine length and width of the pileus.

• Nutrition Research and Practice
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• v.16 no.2
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• pp.233-247
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• 2022

BACKGROUND/OBJECTIVES: The objective of this study was to describe the development process of the Korean Healthy Eating Index (KHEI) based on the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: The components of KHEI were selected based on Dietary Guidelines for Koreans, domestic and overseas dietary quality indices, and results of the analysis of association with chronic diseases. The standards for scoring of KHEI were selected based on the 2015 Dietary Reference Intakes for Koreans (KDRI). The KHEI scores of Korean adults were calculated using a 1-day 24-h recall data in the 2013-2015 KNHANES. RESULTS: The KHEI included eight adequacy components evaluating the proper intake of recommended foods such as fruit, vegetable, and milk and three moderation components evaluating the consumption of food that limit intake such as sodium and saturated fatty acid. In addition, three balance components assessing the balance of energy intake were included. The KHEI score was defined to range from the minimum of 0 point to the maximum of 100 points. Among Korean adults, the total KHEI score was 63.2 out of 100. Gender and age differences were found in the average of total KHEI scores. Women showed higher score than men (61.7 in men and 64.7 in women, respectively). By age group, 20s and 30s showed the lowest scores with 57.4 and 61.1 respectively, and the scores increased with age by peaking at 67.8 in ages 60-69 and slowed down again in ages 70 or over. CONCLUSIONS: The KHEI can be useful for establishing and assessing national nutritional policies and in epidemiological studies to assess the relationship between overall dietary quality and chronic diseases. KHEI will need to be continuously updated to reflect changes in dietary guidelines and the KDRI.

• Nutrition Research and Practice
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• v.16 no.5
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• pp.658-672
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• 2022

BACKGROUND/OBJECTIVES: Although children of ethnic minority groups are experiencing a transition from a predominance of undernutrition to overnutrition, there is little evidence of a dual-malnutrition burden. Therefore, this study examined the double burden of malnutrition among school-aged ethnic minority children living in mountainous areas and its association with their diets. SUBJECTS/METHODS: A cross-sectional study was conducted from September 2019 to March 2020 in 3 mountainous areas of Northern Vietnam among 1,556 ethnic minority school-aged children. The prevalence of under-nutrition (stunting and thinness) and over-nutrition (overweight and obesity) were measured using the WHO 2006 child growth standards (height-for-age and BMI-for-age Z-score). Nutritional practices were evaluated by the frequency of food consumption based on a 4-level scale. RESULTS: The percentage of children with stunting and thinness were 14.0% and 5.4%, respectively, while the figure for overweight/obesity was 9.4%. The factors positively associated with stunting were living in a family with more than 2 children or being Muong/other ethnicities compared to the Tay ethnicity. Children who consumed fish/shrimps/crabs or milk weekly/daily were less likely to be undernourished compared to those who never consumed these foods. By contrast, children who never consumed foods rich in vitamin A precursors and vitamin A and fruit or consumed daily snacks/junk food were more likely to be overweight/obese. CONCLUSIONS: Undernutrition remains a common issue among school-aged children and adolescents of ethnic minority groups, while over-nutrition exists simultaneously. Public health nutrition programs promoting adequate diets and positive lifestyle changes related to nutrition are essential to tackle the double burden of malnutrition among ethnic minority children.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.793-800
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• 2008

This study was conducted to evaluate the food habits and nutrient intake of preschool children by investigating their food and snack consumption. To accomplish this, a food habit questionnaire and dietary intake survey was administered to 148 children between 2 and 6 years of age (average 4.8 years). According to the Kaup index, the underweight, normal, overweight and obesity levels of the subjects were 4.7, 60.1, 26.4, and 8.8%, respectively. In addition, the total energy intake met the EAR ($1433.94{\pm}369.70kcal$), whereas the protein, iron, phosphorus, vitamin B and vitamin C levels exceeded the EAR and the RI. Furthermore, the nutrient intake profile revealed that the mean caloric value of breakfasts consumed by preschool children in Daegu (403 kcal) was significantly (p<0.001) higher than that of preschool children in the Gyeongbuk area (271 kcal). Additionally, preschool children in Daegu ($382.96{\pm}255.79kcal$) usually consumed significantly (p<0.01) less food than those in the Gyeongbuk area ($413.82{\pm}275.43kcal$). The preferred snacks among subjects (in descending order) were milk, bread, fruit, potato or sweet potato and cookies. The mean score of the Food Habit was $3.72{\pm}0.35$ out of 5, although the score of preschool children in Daegu ($3.77{\pm}0.32$) was significantly (p<0.05) higher than that of children in the Gyeongbuk area ($3.65{\pm}0.32$). Taken together, these results indicate that there were significant differences in the Food Habit and nutrient intake level of children in Daegu and the Gyeongbuk area. Therefore, parents and caregivers should be aware of the importance of the nutritional status of preschool children and choose healthy snacks for them.

• Nutrition Research and Practice
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• v.18 no.2
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• pp.239-256
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• 2024

BACKGROUND/OBJECTIVES: Over the past 10 yrs, the prevalence of diabetes in Korea has continued to incline, and the importance of lifestyle modification to manage diabetes has been highlighted. For patients with diabetes, carbohydrate intake reduction is effective in improving glycemic control; thus, we aimed to analyze the effect of carbohydrate intake ratio and suggest an appropriate carbohydrate intake ratio. SUBJECTS/METHODS: Using the 8th Korea National Health and Nutrition Examination Survey (2019-2021), we analyzed the data including participants aged 30 yrs or older with diabetes, and they were stratified into good and poor glycemic control groups. To analyze the correlation between the dietary behavior characteristics of participants with diabetes and the carbohydrate intake ratio, sociodemographic characteristics, dietary behavior, and health behavior were adjusted, and multivariate logistic regression analysis was conducted to present the adjusted odds ratio and 95% confidence interval (CI). RESULTS: In the unadjusted crude model, when carbohydrate intake ratio in total energy intake increased by 1%, the likelihood of poor glycemic control increased by 1.007-fold (95% CI, 0.998-1.016; P = 0.121). In model 1, which uses age and sex as adjustment variables, an increase of up to 1.011-fold was possible (95% CI, 1.001-1.021; P = 0.008). In model 2, which added variables such as diabetes duration, frequency of fruit consumption, frequency of lunch and, frequency of dinner, the risk of poor glycemic control increased by 1.010-fold as the carbohydrate intake ratio increased (95% CI, 0.998-1.022; P < 0.001). CONCLUSION: This study confirmed that as the ratio of carbohydrate intake to total energy intake increases the likelihood of poor glycemic control also increases in patients with diabetes. Therefore, to improve glycemic control in patients with diabetes, controlling the carbohydrate intake may be helpful.

• Nutrition Research and Practice
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• v.18 no.4
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• pp.523-533
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• 2024

BACKGROUND/OBJECTIVES: Given that adolescents watch Mukbang (eating broadcast) more frequently than other age groups, interest in the potential health effects of watching Mukbang and Cookbang (cooking broadcast) is growing. This study aimed to determine the status of watching Mukbang and Cookbang among Korean adolescents and its relationship with their dietary behaviors. SUBJECTS/METHODS: We used data from the 18th Korea Youth Risk Behavior Survey, conducted in 2022 (n = 51,850). The study included the frequency of watching Mukbang and Cookbang and the self-rated impact of watching them. Dietary behaviors included consumption of the following items: fruits (≥ once a day), vegetables (≥ 3 times a day), fast foods (≥ 3 times a week), late-night snacks (≥ 3 times a week), caffeinated drinks (≥ 3 times a week), and sweet-flavored drinks (≥ 3 times a week). Furthermore, obesity, weight loss attempts during the past 30 days, body image distortion, and inappropriate methods to control weight were also included. RESULTS: Among adolescents, 70.6% watched Mukbang and Cookbang, and 13.2% watched them more than 5 times a week. Approximately 27.6% of the adolescents responded that they were influenced by watching Mukbang and Cookbang. Adolescents who frequently watched Mukbang and Cookbang consumed less vegetable and fruit; however, the likelihood of consuming fast food, late-night snacks, sugary drinks, and caffeinated drinks increased. In addition, they were more likely to attempt inappropriate weight-loss methods and become obese. Adolescents who responded that their eating habits were influenced by watching Mukbang and Cookbang were more likely to have unhealthy eating behavior compared to the group who responded that their habits were not influenced by these shows. CONCLUSION: Watching Mukbang and Cookbang is common among Korean adolescents and is associated with unhealthy dietary behaviors. Prospective studies, including broadcasting content, should evaluate the impact of Mukbang and Cookbang on health.

• Journal of dental hygiene science
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• v.16 no.6
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• pp.464-471
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• 2016

The purpose of this study was to provide information on the labeling of nutritional components on beverages to aid in nutrition education and oral health promotion. The study was conducted to evaluate nutritional effects and risk factors associated with the consumption of different beverages with respect to oral health. A total of 52 products from seven different types of beverages were analyzed for their nutrient content, sugar content, and pH. The sugar content per serving size, based on the nutrition labeling of beverages, was highest for the milk beverages, at 26.6 g, and lowest for the teas, at 13.0 g. According to the recommendation of the World Health Organization (WHO), beverages should contain less than 10% (50 g) total sugars. Our assessment revealed that total sugars in and carbonated beverages were 53.2% and 50.0% of daily value, respectively. Therefore, the milk and carbonated beverages contained more than 50% sugars per serving size, exceeding the recommendation of WHO. The pH of the beverages, from the most acidic to the least acidic were: carbonated beverages, pH 3.0; fruit and vegetable beverages, pH 3.1; mixed beverages, pH 3.6; fruit and vegetable juices, pH 3.7; teas, pH 4.7; coffees, pH 6.6; and milk beverages, pH 6.8. The intake of acidic and sweetened beverages could potentially cause dental caries and erosion. Therefore, the results of this study could be used by oral health care professionals to counsel their patients by providing relevant information on the possibility of oral disease caused by consumption of commercial beverages.

• Journal of Nutrition and Health
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• v.9 no.4
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• pp.36-46
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• 1976

This study was projected to provide basic data on prenatal care for future direction in maternity and child care, and also to investigate the diet of women during pregnancy and the period directly afterwards in order to offer to mothers appropriate advice for the improvement of nutritional standards. A clinical study on prenatal care was based on 1054 delivery cases. A nutritional survey was performed on 174 mothers admitted to the department of obstetrics at St. Mary's Hospital during the period of March, 1975 to February, 1976. The results obtained are summarized as follows; I. Clinical study on prenatal care 1) The age distribution showed 59.4% of the mothers were between the ages of 25 to 29 years old. 2) The gestational period was highest between the 37th and 40th gestational weeks. 33.7% of the mothers were primigravidae and 31.8% of them primiparae. 3) 41.3% of the mothers had not received prenatal care or had only received it once before. 4) Induced deliveries were 61.8% and spontantaneous deliveries 38.2%. 61.9% of the mothers had received prenatal care, while those without prenatal care accounted for 61.6% of the total induced deliveries. 5) Low birth weights were 7.7% and 5.0% of the mothers had received prenatal care, while 11.5% had no prenatal care. 6) There were 1.13% of still births, 0.32% of the mothers had prenatal care and the remainder did not have prenatal care. 7) Of those receiving prenatal care, 2.1% showed in the $0{\sim}3$ Apgar score group, 6.3% in the $4{\sim}6$ Apgar score group, and 91.6% in the $7{\sim}10$ Apgar score group. Among the non-prenatally cared for group 5.0% of the newborns were in the $0{\sim}3$ Apgar score group, 9.7% were in $4{\sim}6$ Apgar score group and 85.3% were in the $7{\sim}10$ Apgar score group. 8) Obstetrical complications were developed in 11.86% of the pregnant women when they were hospitalized. Among the group receiving the prenatal care 8.1% of the mothers had obstetrical complications. In the group without prenatal care 17.16% of the mothers had obstetrical complications. The most common obstetrical complication was malpresentation. 9) The first prenatal care was received between the 37th and 40th gestationl weeks. II. Food intake during pregnancy The following are the results from the questionnaires of the mothers concerning diets during pregnancy; 1) Main meals and snacks In 32.2% of the cases, their main meals during the diet amounted to more than was usually eaten at other times. In 67.8% of the cases, their main meals during the diet were the same as that usually eaten. In 22.4% of the cases, snacks during the diet amounted to more than usually eaten at other times. In 77.6% of the cases, snacks during the diet were the same as usually eaten. 2) Itemized list The mothers made a special effort to include certain items in their diets, the following is a breakdown of those items; a. egg, meat, fish 33.3% b. fruit, vegetables 32.2%. c. milk, fruit juice 18.4% d. cake, bread 2.9% e. nothing special 13.2% 3) Milk 44.8% of the mothers had at least one cup of milk everyday. 33.4% of the mothers had at least one cup of milk on occasion. 15.5% of the mothers did not have any milk. 4) Vitamins 39.7% of the mothers had vitamins everyday. 24.7% of the mothers had vitamins occasionally. 35.6% of the mothers did not have any vitamins. 5) Anemic symptoms 9.2% of the mothers very often had anemic symptoms during pregnancy. 39.1% of the mothers often had anemic symptoms during pregnancy. 51.7% of the mothers did not have anemic symptoms at all. 6) Taboos on food 23% of the mothers recognized 'taboos' on food during pregnancy 27% of the mothers displayed on uncertainty about the 'taboos' on food during pregnancy 50% of the mothers displayed indifference toward the taboos. III. Nutritional survey on the new mothers diet. 1) The diets for new mothers can be divided into four categories, such as general diet, low sodium diet, soft diet and liquid diet. 2) Cooked rice and seaweed soup were the main foods for the new mothers as has been the traditional diet for Korean mothers. 3) The average diet contained 1,783g. And the average consumption of the basic food groups per capita per day was 1,265g for cereals and grains, 456g for meats and legumes, 58g for fruits and vegetables, 0g for milk and fish and 4g for fats and oils. 4) In addition to the 1,783g of food in the main diet there was also 142.8g of food taken as snacks. 5) The average daily consumption of calories and nutrients was 2,697 Kcal and 123.4g for proteins, 44.9g for fats, 718.2mg for calcium, 14mg for iron, 2,101.4 I.U. for vitamin A, 0.43mg for thiamine, 1.02mg for riboflavin, 15.88mg for niacin, 5.26mg for ascorbic acid. When these figures are compared with the recommended allowances for new mothers in Korea, the calories and nutrients taken in were satisfactory. But the intake of minerals and vitamins was below the recommended allowance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.478-486
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• 2013

The purpose of this study was to analyze consumer consumption and product concept demands of Korean rice-wine. An online survey, conducted from April 28, 2010 to May 6 2010, targeted 200 consumers in Seoul and the Gyeonggi-do area. More than half of the respondents (51.3%) drank rice-wine because of the taste. The common reasons for dissatisfaction with rice-wine were hangovers (35.7%) and taste (16.9%). From analyzing rice-wine preferences, the most preferred ingredient was rice (57.8%), while the most preferred aroma and taste was derived from the fruit (48.7% and 58.4%, respectively). The most common methods consumers observed for promoting rice-wine consumption were the "development and management of rice-wine brands" (59.7%), and "continuous promotion" (44.8%). The most important attributes of a rice-wine product included its taste (4.60), followed by its quality (4.41) using 5-point Likert scale. An importance-performance analysis (IPA) was performed for the 17 attributes of rice-wine and identified targets for product management strategies, including the "usage of domestic ingredients", "ease of purchase", clarity of "product information", and "external image". Therefore, developing solid concepts in marketing strategy are required and may be achieved by understanding the consumer preferences and demands of rice-wine.